EXTRACT GRADE B UGANDAN VANILLA BEANS - The quality for all the Extract Grade B Vanilla Beans are the same (except the measuring unit)! Buy this by pieces. 

Ugandan grade B vanilla beans are the creamiest vanilla beans from the planifolia family. The soil and climate of Uganda offer a preferable environment that results in a rich, earthy, and bold vanilla taste with hints of figs and raisins. Just like Madagascar bourbon vanilla beans, Ugandan vanilla beans are favored for their natural buttery soft vanilla notes and higher-than-average vanillin content. It makes them ideal for vanilla extracts and recipes for dark chocolate or intense vanilla-based desserts. 

Apart from a profound flavorful homemade vanilla extract - Ugandan vanilla beans are used in desserts, muffins, tarts, fruit pies, and pastries that contain creamy dark chocolates. Buy our best quality Ugandan Grade B vanilla beans and experience its authentic flavors. 

We are obsessed with these vanilla beans for the vastness of their flavor and our passion for supporting the community and family in Uganda. We deal with international clients and strive to meet the bulk demands without compromising the quality. Kindly visit our sustainability page to know more about us.

WHY ARE UGANDAN GRADE B VANILLA BEANS SPECIAL? 

Ugandan vanilla beans, also known as the green-gold from the pearl of Africa, are a fantastic addition to the world’s most beloved vanilla flavor. After saffron, vanilla is the most expensive spice due to the high-labor expenditure and strenuous activities involved in cultivation. 

Uganda’s rich fertile land is appropriate for producing high-quality vanilla beans. Uganda beans are notable among the consumers for their high vanillin content and are distinguishingly different compared to other vanilla bean peers. You can gain more insight about the Ugandan vanilla beans, by visiting our ‘know more page.’

About Uganda

Uganda produces some of the best-grade vanilla pods in the world market. It’s perfectly positioned to capture vanilla glory and is the only country that can harvest vanilla twice annually. The communities in Uganda stay busy almost year-round to fertilize, grow, harvest, cure, ferment, and prepare vanilla for export. 

About Vanilla

Vanilla is the fruit of an orchid plant that grows into a long, dark brown bean pod. Though there are hundreds of varieties of vanilla orchids available, the vanilla that we love comes from just one variety - Vanilla Planifolia. This essential ingredient not just counts flavor, but also connects body and soul to a dish. 

The vanilla beans are used in countless dessert delicacies and recipes  - from pastries, cakes, ice cream, pudding to sugar cookies. And, there’s a reason to call it a luxury good - it’s an exhibition of intensive labor harvesting and time. 

• It takes three years for a vine to reach its maturity and begin to flower. And the flower blooms for just one day. The farmers pollinate the flowers by hand on the same day it blooms. Successful pollination of one flower provides a 6- to 8-inch pod that takes approximately 8 to 9 months to ripen. So, producing vanilla is a highly labor-intensive process.

• The next step is curing the vanilla beans. The farmers start by blanching them in hot water. It speeds the ripening process and activates the enzymes to develop into a typical aromatic vanilla flavor. Next, the beans are tightly rolled in wool blankets and stored in an airtight container. This process is repeated for up to two months, and again they are air-dried for another 3 to 4 weeks. The final step involves wrapping the dried beans in wax paper and sealing them in a closed box for at least one additional month.

• Once the beans reach the extraction facility, they are grounded into small pieces to produce the vanilla extract. The beans are washed and soaked in a solution of alcohol and water. The vanilla flavor compounds are soluble, which means the flavors get mixed into the alcohol and water solution. 

 Now, the vanilla is ready to use and you can consider buying them in bulk.

PRODUCT DETAILS: UGANDAN GRADE B VANILLA BEANS

Our vanilla beans and products are exceptionally flavorful and have a texture of buttery undertones. The beans are full of seeds that can be utilized in any recipe that calls for vanilla. You can contact us to learn more about our superior quality vanilla beans.

Specifications: Ugandan Grade B Vanilla Beans

Length (cm): Between 13-18 cm / 5-7 Inches

Vanillin content (%): 1.4 - 1.6 %

Moisture content (%): 15-25 %

Color: Brown color with copper highlights 

Quality: Whole/Unsplit

Classification: Extract Grade B Quality

Scientific name: Vanilla Planifolia 

Packaging: Vacuumed Sealed bag

WHERE CAN YOU USE UGANDAN GRADE B VANILLA BEANS? 

• Culinary Purpose: When you receive your order, our vanilla extracts are already ready to use. Use the vanilla caviar in instant recipes like custards, cake mixes, batters, cookie & shortbread mixes, pastry, icing and frosting, toffees, cakes, milkshakes, and smoothies. You can also follow our online recipe blogs to cook more items. 

• Industrial Purpose: Vanilla beans and extracts account for a significant share of the dairy and food industry. Vanilla extracts mainly consist of vanillin, which are flavorful constituents of vanilla pods. Our carefully vanilla extracts add flavor to food, beverages, pharmaceuticals, and cosmetics. You can use our specially designed vanilla extract calculator for help. 

EXPERT TIPS TO ENHANCE THE LIFESPAN OF VANILLA BEANS 

• Storage: Experts recommend submerging beans in 70-90 proof alcohol if you want to keep the beans soft and supple and prevent mold growth for a really long time. Storing beans in the refrigerator or freezer is not a good idea. Rather, you can vacuum seal the beans. Even though it is not a permanent storage method just like alcohol, it will easily extend the shelf life for up to a year. If stored outside of alcohol, vanilla beans can react differently in different environments and temperatures. For more information in this regard, read our blogs. how to store vanilla beans blog.

• Re-use vanilla pods: Start by washing and drying the vanilla beans thoroughly. With the tip of a sharp knife, slit it lengthwise, spread it open, and store it in the jars of confectioners' sugar (use two cups per bean). Cover tightly and leave the jar for one to two weeks. The flavor intensifies with time. You can wash and store the Madagascar bourbon vanilla beans in a similar way.